Inspired by geniuskitchen.com
Ingredients
for 6 cups
- 10 habanero peppers, seeded, halved
- 6 garlics, smashed
-
2 tablespoons olive oil, divided -
1 cup carrot, chopped (120 g) - 1 onion, chopped
-
1 ½ teaspoons salt -
2 cups water (240 mL) -
¼ cup lime juice (60 mL) -
¼ cup white vinegar (60 mL)
Preparation
- Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
- Place the habanero peppers and garlic on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss with tongs to coat. NOTE: Do not touch the peppers with your bare hands.
- Roast for 10 minutes, until the edges of the peppers are brown.
- Add the remaining tablespoon of olive oil to a large pot over high heat. Add the carrot, onion, and salt. Cook for 4 minutes, until the vegetables are tender and glossy.
- Add the water, lime juice, white vinegar, and the roasted peppers and stir. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
- Remove the pot from the heat and let cool.
- Pour the vegetable mixture into a blender and puree until smooth.
- Using a funnel, pour the sauce into a bottle or jar and store in the refrigerator for up to 2 weeks.
- Enjoy!
Tips
-
beckxxx
My partner and I made this and we added 1/2 cup of brown sugar and used 1 cup of vinegar
5 months ago Helpful (5) -
laluu
Turned out really good! It’s a lot o hot sauce... so you could probably half the recipe and be fine!
2 months ago Helpful (0)
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